Divider:
Designed to achieve a wide range of weights and is equipped
with a system to roll the dough into a cylindrical shape

Intermediate
Proofer: Designed so that, once the baguette is
formed, it is given a little more proofing time in order
to allow a greater stretch without causing the breakdown
of the dough.

Molder/cutter:
Allows for a gentle stretching action giving the baguette
a perfectly cylindrical shape with a maximum length
of approximately 31 inches. A cutter is also included
which allows the operator to divide the baguette into
two or more.

Auto
Panner: Designed to deposit the rolls/baguettes
onto grooved trays of two different sizes. Maximum dropping
speed is 32pieces/minute.